1. Wash all the veggies and pat dry
2. Pat dry the tofu and cut into thin 1” rectangles
3. Cut the chayote into thin 1” strips
4. Dice the green onions and the cilantro tops discarding the bottom stems.
5. Heat the oil in a pan on a medium high heat and add the tofu, squash, hominy and spices
6. Sauté for 4-5 minutes.
7. Push everything to the outer edge of the pan and add the tortilla pieces and cilantro to the center of the pan. Add the salt and pepper and continue to cook, stirring frequently to prevent sticking to the bottom of the pan for about 3-4 minutes
8. When the tortillas start to brown and get crisp add the salsa and mix everything together just long enough for the salsa to heat up.

SERVING
9. Sprinkle the shredded cheese on top, let it melt and serve.